Christi Vance Email and Phone Number

I was in charge of booking catered events with our clients. This included initial contact with client about their wants and needs, creating a menu based off of that information, creating price quotes for the events, taking deposits, organizing staff and resources for events, and executing the event.

I was in charge of all social media and website marketing for the two restaurants of the Uptown Dining Group, Uptown Kitchen and The Mark Dine and Tap. This included changing all menus on both websites, daily posts on Facebook pages about specials and promotions, as well as creating posts on Instagram for both restaurants and catering department.

As a waitress, I was in charge of catering to each customers needs, taking drink and food orders, delivering food from the kitchen to table, writing up bills and adding them, processing payments, clearing tables and cleaning them when necessary.Working at Eddie's, I learned may different skills that will be able to help me in my future career. These skills include customer service, time management, organization, and prioritizing tasks.

As a hostess I am in charge of keeping track of reservations and waiting list, answering the phone, taking carry out orders and getting them ready for pick up, cleaning tables, keeping the entrance, waiting area, and hostess station clean at all times, updating the Facebook page.Working at Eddie's, I learned may different skills that will be able to help me in my future career. These skills include customer service, time management, organization, and prioritizing tasks.

As front of the house staff at University Catering, there are many tasks that I perform to assist with the set up, duration of, and tear down of events. I look at the contracts that have been made with the customers to determine what is needed to successfully set up this event. This includes items such as linens, silverware, dishware, display levels, and beverages. I also help to set up events, large or small, by clothing tables, setting out napkins and silverware, and arranging food and beverage items on buffet tables. During an event, I help to serve plates if that is what the client has requested or I watch the buffet stations and refill chafers as needed. I also clear plates from guest tables after they have finished eating. After an event is over, I help to tear down everything by removing all food and beverage items and placing them by the dish machine, removing all linens used and throwing them in the designated bin, and then helping with the disposal of unused product and the cleaning of dishes.Working at University Catering has taught me a great deal about the catering business and how it operates. I have learned that all catering businesses are different and that you have to adapt to how each one is run as well as to each event. Each event that we cater to is different so it is important to be able to think on your feet to come up with solutions to any problem that may arise.